another boyl your Legge well but not too much then put halfe a pinte of the broth into a Skillet or pipkin and put to it three or four blades of whole Mace halfe a handfull of Currans and Salt boyle them vntill the broth be halfe boyled away then take it off the fire and straight before the broth hath done boyling put in a peece of sweet Butter a good handfull of French Capers and a Lemmon cut in square peeces like Dice with the rinde on and a little Sacke and the yolks of two hard Egges minst Lay your Legge of Mutton with the fairest side vpward upō sippets within your garnished dish hauing all these things in readinesse to put into your aforesaid broth when it comes boyling off the fire then poure it on your Legge of Mutton hot so scrape on Sugar and serue it hot to the Table To farce a Legge of Mutton CVt out all the flesh at the Butte end from a faire Legge of Mutton but take héed you cut not the vttermost skin mince the flesh smal that you haue cut out euen as it were for pies thē mince among your meate foure pound of dubbing suet so you may make of it fiue or sixe small pies and yet there may be left enough to fill your Legge againe but before you put it into your Pyes season it with a little white Salt and a little Sugar Cloues Mace and Nutmegges thrée or foure spoonefuls of rose-Rose-water halfe an handfull of Carraway-seed couered with Sugar two pound of Currans one of Raisins of the Sun without their stones sixe Dates minst stirre all these betwixt your hands and fill your Pies bake them in a moderate Quen for they will endure no great heat and will be baked in an houre then take the rest of the meat that is left and worke it with an Egge and put it into your Legge of Mutton where your meate came out This lets you vnderstād you must leaue out of your Pies as much as will fill your Legge of Mutton then prick vp your Legge with a pricke at the end where you put your meat in then set it in an Quen in an earthen panne or Dish or if you please you may put it on the spit and roast it if you doe so then set a dish vnder it and saue the grauy and if you take the thickest of the grauy that is in the bottome of the Dish put a little White-Wine and Vinegar a few Barberries and the yolke of an hard Egge minst if you haue no Barberries then take Capers lay your Legge on sippets and garnish your Dish with sliced Lemmons Barberries or Capers pour your sawce hot on and scrape on Sugar c. To farce a Legge of Lambe CVt out all the meate as before in the Mutton and mince it with halfe a pound of beefe Suet very small then the two handfulls of Parsley picked cleane halfe a handfull of Winter-Sauory and Time picked very clean and mince them very small then season your aforesaid Lambe with halfe the hearbes and a little Cloues and Mace a little Sugar and white Salt a little Salt will be enough then put in a handfull of Currans and worke it vp with an Egge then put half your meat into your Legg of Lambe and prick vp the end with a prick and worke the rest of your meate into little round cakes as broad as a shilling put your Leg of Lambe into the pot with as much Mutton broth as wil couer it if you haue it not then take faire water and put in a little Cloues and Mace the other halfe of the Hearbes and the meat that you did make in little cakes and let it boyle with often turning it round vntill it be boyled vnto a pinte then put in three or foure spoonefuls of Vinegar and then take vp your Legge of Lambe and put it into a boyld meat Dish vpon sippets and pour your broth and your round peeces of the meat on the top of the Lamb then scrape on fine Sugar serue it hot to the table To stew Trouts PVt three or four Trouts in a pewter dish and a quarter of a pinte of white-Wine or of Sacke with a péece of swéet Butter as bigge as an Egge a little whole Mace a handfull of Parsley a little Sauory and Tyme mince all together and put them into the Trouts if you haue no Wine take faire water and one spoonfull of Vinegar and a little Sugar and let these stew a quarter of an houre then mince the yolk of an hard Eg and strew your Trouts with it poure the broth and Hearbes all ouer them scrape on fine Sugar and serue it hot to the Table To make a farst Pudding MInce Mutton Veale or Lambe with béefe Suet a handfull of Parsley a little Winter-Sauory and Tyme season your meate with a little Cloues and Mace Salt and Sugar worke it vp like birds or little bals or like Lemmons put them in a pewter dish put to them a little-Mutton or fresh Beefe broth as much as will couer them put into the broth a little Mace Winter-Sauory Parsley and Tyme shred small together it must bée put in when the broth is halfe stewed and so it will make it gréen Garnish your dish with a sliced Lemmon or Barberries Lay Sippets about your Dish and lay your Birds or Bals on the sippets then put a spoonefull of Sugar two of Vinegar poure your broth on them scrape on fine Sugar and serue it in to the Table hot To boyle a Pike TVrne a Pike round with his taile to his mouth couer it with fayre water in a panne or in a kettle and with it also cast in a good handfull of white Salt a handfull of Rosemary Time sweet Marjoram and Winter-Sauory when your water boyles put in your Pike and make it boyle vntill it swimme and then it is boyled enough then take a little White-Wine and Verjuyce about the quantity of half a pinte a few Prunes a little large Mace Sugar Currans sweet Butter as much as an Egge Let all these boyle together vntill your Currans be soft then take vp your Pike and lay it vpon sippets if you will you may take off the scales but the best is to let them alone Lay all ouer your Pike parboyld Parsley and pickled Barberries then take the yolkes of two new-layd Egges straine them with a little White-Wine or Verjuyce and put them into your broth vpon the Pike scrape on fine Sugar and serue it hot to the Table To farce a Legge of Mutton on the French fashion CVt out all the meate of a faire Legge of Mutton at the butte end mince it with halfe a pound of Beefe-suet take a handfull of Parsley six sprigges of Winter-Sauory and as many of Time mince all together very small and put it into your meate then season your meat with Cloues Mace Salt Sugar and a handfull of Currans worke vp your meate and Hearbes with a couple of
lay them vpon sippets and serue them hot to the Table To boyle a Rabbet FLey and wash your Rabbet slit the hinder legs on both sides of the back-bone turne them forward and trusse it pricke them close to the body of the Rabbet and set the head right vp with a prick right downe in the neck then put it into a pot or Skillet that you may turne it in and couer it with faire water and make it to boyle then season it with a little whole Mace swéet Butter and Salt and a few Currans a handfull of Parsley a little Winter Sauory and Time bruised with the back of a Ladle then scrape a raw Carret then take the yolkes of two hard Egges a toast of manchet straine it with a little Verjuyce thorow a strainer and put all these into it both to season it and to thicken it then let it boyle leisurely with often turning it vntill your broth be halfe boyled away then put in a little swéet Butter a little Sugar and a little more Verjuyce and then dish it vpon sippets and powre your broth vpon it scrape on Sugar and serue it hot to the Table To boyle Lamprels WAsh your Lamprels but take not out the Guts cut them in péeces about an inch long put into the pot or posnet twice so much water as wil couer them season it with Pepper and Salt thicken it with a few Onyons a little grated bread and a little Ale-yest then shred a handfull of Parsley a little winter-Sauory and Tyme small let all boyle vntill the broth be half boyled away then put in a good péece of swéet butter let them boyle a little more then serue it either in dishes or in porengers To boyle a Necke or a Loine or a Chine of Mutton or to boyle a Necke or Legge a Fillet or a Knuckle of Veale or to boyle a Legge or Loine of Lambe CVt any of these meates in so big péeces as that two or thrée of them may serue in a Dish and put them into a Pot with so much water as will couer them If you haue one necke of Mutton or Veal then you may take two handfuls of Parsley and ten sprigs of Winter-Sauory as much of Tyme then put into these Hearbs twelue reasonable great Onyōs but if they be small then take the more grate in halfe a penny loafe put into these an ounce of Cloaues and Mace two or thrée cornes of Pepper all your spices being beaten small put in the quantity of one ounce of Sugar and sixe spoonefulls of Ale-yest and a little Salt put all these into your meate when it begins to boyle then let it boyle moderately vntill it be halfe boyled away often stirring it that it burne not then put in fiue or sixe spéenefulls of Vinegar then you may Dish it in as many Dishes as you sée fitting according to the occasions serue it in to the boord hot To stew Smelts or Flounders PVt your Smelts or Flounders in a déep dish put to them a quarter of a pinte of Vinegar or white-wine as much Butter as two Egges put in a little great Pepper ◠handfull of Parsley sixe sprigs of Winter-Sauory and as much of Tyme shred them mince them small in the yolkes of two hard Egges put in all these when you put in your fish and let them stew now then turning them and your fish and when you sée them stewed dish them vpon sippets and lay on them bunches of pickled barberries scrape on Sugar serue them hot to the table To boyle Pigeons on the French fashion TRusse your Pigeons ready to be boyled couer them with water take two or thrée blades of whole Mace a handfull of French Capers a few Raisins of the Sunne shred small three or foure Dates broken into quarters a good péece of swéet Butter and a little Sugar let them boyl halfe away then put in the yolk of a hard Eg minst a little sweet Butter three or foure spoonfuls of Vinegar as your taste shall direct you more or lesse garnish your dish with some of your aforesaid Egges and take out some of your Capers out of your broth lay them vpon sippets scrape on Sugar serue them hot to the Table Another way to boyle a Pike TAke out the riuet out of your Pike and wash it and cut it in peeces all of a length three peeces are enough then take the middle peece and slit it down the back into two péeces then couer it in the pan or kettle with fair water and boyl it with a handfull of white Salt and sweet Hearbs but put not in your fish vntil the water boyl and then let it swimme before you take it vp for it is not enough til thē then take it vp lay it vpon sippets with the head and taile and cut ends both together in the middle of the Dish then lay your middle péeces on each side one with the scales vpward if it be a smal Pike you may take off the scales but if it be a great one then let them alone for they keepe your fish very white boyl a good handfull of Parsley tender and mince it fine put it into a Pipkin with a quarter of a pinte of Vinegar and as much sweet Butter as an Egge eight or nine clusters of Parboyld Barberies a little Sugar to take away the sharpnesse of your vinegar poure it vpon your dish of fish hot but let it not boyle scrape on Sugar c. You may garnish this dish with boyld Parsley Barberies and mince also the yolke of an Egge and strew on it To boyle Olives of Veale CVt a fillet of Veale in thin slices as broad as your hand and then beate them with the backe of your chopping Knife then take two handfuls of Parsley and halfe a handfull of Rosemary and Tyme picke them and shred them small put to them a handfull of Currans the yolks of two or three hard Egges minst a little Sugar work all these with a raw Egge season your peeces of Veale with Mace Pepper Ginger and Salt then put your farcing hearbes vpon your thin peeces of Veale and rowle them vp as big as an Egge and prick them with a small pricke and keepe them close then couer them in a Pipkin with faire water with a handfull of French Capers and a handfull of Currans and the other half of your hearbs vnderstand that you must put but half your hearbs to your Oliues then put in a little Pepper Mace beaten a little Sugar boyl all these together with often turning them that they burn not and put in a good peece of sweet Butter Vinegar and Sugar dish it vpon sippets and serue it to the Table To boyle a Mullet or a Pike with Oysters TAke a faire Mullet or Pike trusse it round and set it on a kettle of water and throw into it a handfull of Salt and a handfull of sweet Hearbes and make your water
mingle all together and put them into Lard neither too hot nor too cold If your batter swim it is in good temper To make Pancakes so crispe that you may set them upright MAke a dozen or a score of them in a little frying-pan no bigger then a Sawce◠and then boyle them in Lard they wil look as yellow as gold beside the taste will be very good A Sallet of Rose-buds and Cloue Gillyflowers PIck Rose-buds and put them into an earthen Pipkin with White-wine vinegar and Sugar so may you vse Cowslips Violets or Rose-mary-flowers To keepe green Cucumbers all the yeare CVt the Cucumbers in peeces boyle them in spring-spring-water Sugar and Dill a walme or two Take them vp and let your pickle stand vntill it be cold To keepe Broome Capers BOyle the greatest hardest buds of the Broome in Wine Vinegar and Bay-salt scum it cleane when it is cold you may put in raw ones also each by themselues put in a peele of Lead on the raw ones for all that swim will be black and the other that are pressed downe as greene as any Leek The boyld ones wil change colour Purslaine stalkes GAther them at the full growth but not too old parboyle them and keepe them in White-wine Vinegar and Sugar To make Caper-rowlers of Radish cods TAke them when they be hard not ouer much open boyle them tender in fair water boyle White-wine Vinegar and bay-salt together and keep them in it Divers Sallets boyled PArboile Spinage chop it fine with the edges of two hard Trenchers vpon a boord or the backs of two Choppinkniues then set them on a Chafindish of Coales with Butter and Vinegar Season it with Cinamon Ginger Sugar and a few parboyld Currans Then cut hard Egges into quarters to garnish it withall and serue it upon Sippets So may you serue Burrage Buglosse Endiff Suckory Coleflowers Sorrell Marigold-leaues Water-cresses Leekes boyled Onyons Sporragus Rocket Alexanders Parboyle them and season them all alike whether it be with Oyle and Vinegar or Butter and Vinegar Cinamon Ginger Sugar and Butter Egges are necessary or at least very good for all boyld Sallets Buds of Hoppes SEethe them with a little of the tēder stalks in faire water and put them in a dish ouer coales with Butter so serue them to the Table A Sallet of Mallowes STrip off the leaues from the tender stalkes sauing the tops let them lye in water and seethe them tender and put them in a dish ouer coales with Butter and Vinegar let them stand a while then put in grated bread and Sugar betweene euery lay A Sallet of Burdock rootes CVt off the outward rinde and lay them in water a good houre at the least when you haue done seeth them vntill they be tender then set them on coales with Butter and Vinegar so let them stand a pretty while then put in grated Bread and Sugar betwixt euery lay and serue them in To make blancht Manchet in a Fryingpan TAke halfe a dosen of Egges halfe a pinte of sweet Cream a penny Manchet grated a Nutmegge grated two spoonefuls of Rose-water two ounces of Sugar worke all stiffe like a Pudding then frye it like a Tansey in a very little Fryingpan that it may be thicke frye it brown and turne it out upon a plate Cut it in quarters serue it like a Pudding scrape on Sugar Puddings A fierced Pudding MInce a Legge of Mutton with sweet Hearbes searce grated Bread thorough a Collinder mince Dates Currans Raisins of the Sunne being stoned a little Orengado cut finely or a preserued Lemmon a little Coriander-seedes Nutmeg Ginger and pepper mingle all together with milke and Egges raw wrought together like Paste wrap the meat in a cawle of Mutton or of Veale so you may either boyle or bake them If you bake them beat the yolk of an Egge with Rose-water sugar and Cinamon And when it is almost bak't draw it out and stick it with Cinamon and Rosemary A pudding of Veale MInce raw Veal very fine cut some Lard like Diamonds mince swéet Marjozam Pennyroyal Camomill winter Sauory Nutmeg Pepper Ginger and Salt made hot the gut of a fat Mutton Hog cut it about an inch long work it together with store of Cinamon Sugar and Barberies sliced Figs blancht Almonds half a pound of Beef suet most finely minst put this into your short skins set them a boyling in a Pipkin of Claret-wine with large Mace a sliced Lemmon and Barberies in knots or Grapes this is a delicate Pudding A Fregesey of Egges BEat a dozen of Egges with Creame Sugar Nutmeg Mace Rose-water and a Pome water cut ouerth wart in slices put them into the Frying-pan with swéet Butter the apples first whē they bée almost enough take them vp and cleanse your Pan put in swéet Butter and make it hot put in halfe the Egges and Cream at one time stir it with a sawcer or such a thing Take it out put it in a dish put in the rest of the Egs and Cream like the former and then put in your apples round about the batter Then cast on the other side on the top of it and keep it from burning with sweet Butter When it is fryed on both sides enough wring on the juyce of an Orange and serue it in A Cambridg Pudding SEarce grated bread thorow a cullinder mince it with Flower minst Dates Currans Nutmeg Cinamon and Pepper minst Suet new milk warme fine Sugar and Egs take away some of their whites worke all together Take halfe the Pudding on the one side the other on the other side and make it round like a loafe Then take Butter and put it in the midst of the Pudding and the other halfe aloft Let your liquor boyle throw your pudding in being tyed in a fair cloth when it is boyled enough cut it in the middest and so serue it in A Swan or Goose Pudding STirre the blood of a Swan or Goose stéepe fine Oatmeale in Milke Nutmeg Pepper swéet Hearbs minst Suet mingle all together with rose-water Lēmon pils minst fine Coriander séeds a little quantity thereof And this is a rule both for grated bread pudding or any other Pudding that is made in a Swanne or Goose necke A Liveridge or Hogges Pudding BOile a Hogs Liuer well let it be thorowly cold then grate it like Bread grate Bread take new Milke the fat of a Hogge minst fine put it to the bread and the Liuer the more the better diuideit into two parts Take store of dry hearbes that are very well dryed mince them fine put the hearbs into one part with Nutmeg Mace Pepper Annis-séeds Rose-water Cream and Egs wash the skins and then fill them vp let them boile enough To the other sort put Barberies sliced Dates Currans new Milke and Egges worke them as the other A Chiveridge pudding LAy the fattest-guts of your Hogge in fair water and Salt to scowre them
will worke them like lithe-paste Then flower your moulds and fil them with that paste then roule a thin sheete of paste wet it and couer it ouer fry them and turne them into small dishes and keepe them warm in the Ouen serue them at dinner or supper If you will bake them then you may turne theÌ„ into the dish raw out of your moulds and Ice them with Rose-water Sugar and set them in the Ouen wheÌ„ your pyes are halfe bak't To make some Kick-shawes in paste to fry or bake in what forme you please MAke some short Puft-paste roule it thinne if you haue any moulds you may work it vpon your moulds with the pulp of Pippins seasoned with Cinamon Ginger Sugar and Rose-water close them vp and bake them or fry them or you may fill them with Gooseberries seasoned with Sugar Cinamon Ginger and Nutmeg rowle them vp in yolkes of Egges and it will kéepe your Marrow being boyled from melting away or you may fil them with Curds boyled vp with whites of Egges and Creame and it will be a tender Curd but you must season the Curde with parboyld Currans thrée or foure sliced Dates put into it or sixe bits of Marrow as bigge as half a Walnut put in some small peeces of Almond-paste Sugar rose-Rose-water and Nutmeg And this will serue for any of these Rick-shawes either to bake or for a Florentine in Puft-paste any of these you may fry or bake for Dinner or Supper To make an Italian pudding TAke a penny whiteloafe pare off the crust and cut it in square péeces like vnto great Dyce mince a pound of Béef-suet small take halfe a pound of Raisins of the Sunne stone them and mingle them together and season them with Sugar Rose-water Nutmeg wet these things in foure Egs and stir them very tenderly for breaking the Bread then put it in a dish prick in thrée or four péeces of marrow and some sliced Dates put it into an Ouen hot enough for a Chewet if your Ouen be too hot it will burne if too cold it will be heauy When it is baked scrape on Sugar and serue it hot at Dinner but not at Supper To boyle a Racke of Veale on the French fashion CVt it into Steakes cut a Carret or Turnip in peeces like Diamonds put them into a Pipkin with a pinte of White-wine Parsly bound in a Fagot a little Rosemary and large Mace and a stick of Cinamon pare a Lemmon or Orange and take a little grosse pepper half a pound of Butter boyle all together vntill they be enough when you haue done put in a littie Sugar Verjuyce garnish your dish as you list To fearce a Legge of Lamb on the French fashion TAke the flesh out of the in-side and leaue the skin whole mince it fine with suet take grated Bread minst Orange pil sliced nutmeg Coriander-séeds Barberies pickt a little Pepper worke all together with yolkes of Egs like a Pudding and put it in againe If you want a cawle of Mutton to close it with then take the yolk of an Egge and smear it all ouer it will hold it fast Then put it in a dish raw and set it vpright and put a little Butter into the dish set the dish into the Ouen put to the aforesaid things Sugar Currans and sliced Dates Salt and Verjuyce When it goeth to the table strow it with yolks and parsly either of them minst by it selfe To hash Deere Sheepe or Calves tongues on the French fashion BOyle Blanch and Larde them sticke them with Cloues and Rosemary put them on a Spit vntill they be halfe roasted Then put them into a Pipkin with Claret-wine Cinamon Ginger sugar sliced LeÌ„mon a few Carrawayséeds and large Mace Boyle all together and serue them in with fryed toasts English Cookery To boyle a Capon TAke strong broth of marrow bones or any other strong broth put the Marrow into a pipkin with salt boil your Capon in the Pipkin and scum it clean before you be ready to take it off put in your Salt Take a pinfe of White-wine in a pipkin for one Capon if you haue more you must haue more wine half a pound of Sugar a quarter of a pound of Dates sliced Potatoes boyled and blancht large Mace Nutmeg sliced if you want Potatoes take Endiffe for want of both boyle Skirrets and blanch them boile all together with a quarter of a pinte of Verjuyce the yolks of Egs strain it and stirre it about and put it to the Capon with strong broth To garnish your Dishes GArnish your Dishes round about with fine Sugar take Orengado dipt among Biskets take Carawayes Take a Pomegranat and garnish the side of your dish with it take Currans and Prunes and wrap them in fine Sugar having beene first boyled tender in faire water Take a Lemmon and slice it and put it on your dish and large Mace stéeped or boyled or preserued Barberries Any of these are fit to garnish your Dish take your Capon out of the broth and put it into a dish with sippets of these garnishes round about it To boyle a Capon anoâ—her way BOyle a Knuckle of Veale vntill it make strong broth then take your Capon boyle it in faire water and Salt and when it is almost boyld take it put it in a Pipkin and strain your broth in to the Capon Then wash and scrape Parsley and Fennell rootes cleane pith them and slice them along boil them in a skillet of water and when they are halfe boyled take them from the fire and put them in a strainer and then in a clean Pipkin Then take a little Rosewater and a quarter of a pound of fine Sugar vntil it be as cleare as glasse then take a little large Mace a faggot of swéet Hearbes a minst Lemmon the pill taken off Boyle a few Raisins of the Sunne with it but first take out your Capon and straine the broth put the Capon into a Dish very finely garnisht then put the broth to the Capon then take Parsley rootes and lay them on the top of the Capon with your minst and sliced Lemmon your Raisins of the Sunne and your large Mace Garnish your dish as before is shewed To boyle a Capon in Rice BOyle a Capon in Salt water and if you like it you may put into a saâ—â— cloath a handfull of Oatmeale then take a quarter of a pound of Rice and steepe it in faire water and so halfe boyle it then strain the Rice through a Cullinder then boyle the Rice in a Pipkin with 〈◊〉 quart of Milke put in half an ounce oâ— large Mace half a pound of Sugar boyle it well but not ouer-thick put in a little Rose-water blanch halfe a pound of Almonds and beate them in a morter with a little Creame and Rose-water beate them fine and straine them into a Pipkin by it selfe Then take vp your Capon and set your Almonds a
boyle then tye your Mullet or Pike in a faire cloth and put it into your boyling liquour and put it in a pinte of White-Wine Vinegar and let your fish boyle leisurely vntill it swimme take the riuet and a pinte of great oysters and as much Vinegar as their grauy thrée or foure blades of Mace a little grosse Pepper boyle all these in a Pipkin by themselues vntil your Oysters be boyled then straine the yolkes of two or thrée Egges with halfe a pinte of Sacke or White-wine put in a little Sugar and another péece of Butter then put in your Wine and Egges then dish vp your fish vpon sippets and powre your broth vpon it scrape on fine Sugar and serue it hot c. With this broth you may stew a Capon but thē you must take roasted Ches-nuts being roasted very tender but not burnt and stéep them in Sacke or Claret-wine 〈…〉 put them into your Oysters then dish vp your Capon vpon sippets and your broth vpon it scrape on Sugar and serue it in hot to the Table To boyle a tame Ducke COuer your Ducke with faire water in a Pipkin put in fiue or six blades of Mace a handful of Raisins of the Sun fiue or sixe sliced Onyons a good peece of sweet Butter when your Ducke is half boyled put in thrée or four péeces of Marrow let them boyle vntill your broth bée half boyled away then put in a little Vinegar garnish your Dish with parboyld Onyons and Raisins of the Sunne Lay your Duck vpon sippets in your garnisht Dish and poure your broth and Onyons vpon the toppe of your Duck scrape on Sugar and serue it hot to the Table To boyle a rashar of Mutton or of cold Lambe SLice cold Mutton or Lamb into thin slices and put it into a pewter or earthen Dish and put to it halfe a pinte of Claret-Wine a blade or two of Mace a Nutmeg sliced in round slices and a little Sugar a little Butter stew your Mutton vntill it be thorow hot and lay your rasher vpon sippets To boyle a Knuckle of Veale or a necke of Mutton CVt your Knuckle or neck into péeces boyle it in a gallon of faire water put in seuen or eight blades of Mace as many peeces of whole Cinamon Nutmegs ten whole Cloues a pound of Raisins of the Sunne the stones pickt out a pound of Currans half a pound of French Barley cleane washt put in all this after that your meat beginneth to seeth and is scummed If you boyle a knuckle of veale then you were best if you haue it to boyle a Marrow bone with it but if you boyl a necke of Mutton you need not boyle all this vntill it come to a pottle then put in Salt by discretiō as your taste ◠all direct you put in halfe a pinte of Claret-Wine and if it be not sweet enough you may put in Sugar sippet it and serue it c. To stew the ribs of a necke of Veale in steakes PVt fiue or six ribs of a neck of Veale into a pewter Dish pricke into euery rib two or three Cloues put to it halfe a pinte of Mutton or Beefe broth foure or fiue blades of whole Mace half a handfull of Currans three or foure Dates broke in quarters a little Saffron tide vp in a cloth a peece of sweet Butter as big as an Egge stew these halfe away close couered turning them often then put in a little Verjuyce and lay your steaks vpon sippets powre your broth on them scrape on Sugar and serue them hot to the table Bakte Meates and Kickshawes To make a grand Sallet TAke buds of al kind of good Hearbs and a handfull of French Capers seuen or eight Dates cut in long slices a handful of Raisins of the Sun the stones being pickt out a handfull of Almonds blancht a handfull of Currans fiue or six figs sliced a preserued Orenge cut in slices mingle al these together with a handfull of Sugar then take a faire Dish fit for a shoulder of Mutton set a standard of paste in the midst of it put your aforesaid Sallet about this standard set vpon your Sallet foure half Lemmons with the flat ends downward right ouer against one another halfe way betwixt your standard and the dishes side pricke in euery one of these Lemmons a branch of Rosemary and hang vpon the Rosemary preserued Cherries or Cherries fresh from the frée set foure halfe Egges being roasted hard betwéene your Lemmons the flat ends downward prick vpon your Egges sliced Dates and Almonds then you may lay another garnish betwéene the brim of the Dish and the Sallet of quarters of hard Eggs and round slices of Lemmons then you may garnish vp the brim of the Dish with a preserued Orenge in long slices betwixt euery slice of orenge a little heap of French Capers If you haue not a standard to serue in then take halfe a Lemmon and a faire branch of Rosemary To sowce a Pigge CVt off the head of a fair large Pig and rowle him vp in smal collars like Brawne boyle it in a kettle of faire water twice so much as will couer him put in a handfull of swéet hearbes and a handfull of white Salt seauen or eight blades of whole Mace two or three Nutmegs cut in quarters three or foure races of Ginger sliced halfe a pinte of white-wine Vinegar or more let these boyle vntill your Pigge be very tender as you may easily know by your owne discretion then take your Pig vp with a scummer and lay it vpon a plate vntill it be cold then boyle your broth again vntil it come to a Gelly strain it through a Gelly bag into a dish then take your collars of Pig and pare off the top and the bottome but ridge them as you doe Brawne and cut off the skinne round about set three of them in a dish fitting for them but let not the one peece touch the other then put your Gelly warm vpon them euen vntil they be couered and so let them stand vntill they be cold this dish may well returne to the Table three or foure times the garnishing may be thereunto what you thinke fit or what you haue ready To make Puspaste TAke a quart of floure a pound and a halfe of sweet Butter worke halfe a pound of the Butter into the floure drie betwixt your hands then breake into the floure foure Egges and as much faire water as will wet it to make it reasonable light paste then worke it into a péece of a foot long strew a little floure on the table that it hang not to then take it by the end and beat it wel about the board vntill it stretch long and then double it and taking both ends in your hand beate it again and doe so fiue or six times then worke it vp and rowl it abroad and then take the other pound of Butter and cut it in thin slices spred it all ouer the